Black Bean and Bell Pepper Salad

Make a day in advance. Marinating brings out flavor.
Photo by Jenna J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Vinaigrette

  • 1/2

    cup water

  • 16

    dates (about 4 ounces), pitted, finely chopped

  • 1/2

    cup fresh lime juice

  • 6

    tablespoons extra-virgin olive oil

  • 2

    tablespoons dried oregano

  • 4

    teaspoons honey

  • 4

    teaspoons ground cumin

  • 4

    teaspoons ground coriander

  • Salad

  • 4

    15-ounce cans black beans, rinsed, drained

  • 1/2

    cup chopped red bell pepper

  • 1/2

    cup chopped yellow bell pepper

  • 1/2

    cup chopped green bell pepper

  • 1/2

    cup chopped red onion

  • 1/2

    cup chopped fresh parsley

Directions

For Vinaigrette: Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and purée. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.) For salad: Combine beans, bell peppers, onion and parsley in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

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